Chaoshan Beef Balls潮汕牛肉丸
Springy, bouncy Chaoshan-style beef balls — fresh beef hand-pounded with ice and tapioca starch until elastic, shaped into balls and poached in warm water until they float.
chicken-bouillon
2 g
salt
7 g
tapioca-starch
20 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Separate Beef Fat and Tendons
Separate the beef fat and tendons from the lean meat. Adding a small amount of beef fat will enhance the beefy flavor of the meatballs.
Mince Beef
Finely mince the beef fat and optionally the tendons together until they form a coarse paste.
Blend Beef with Ice
Add the beef and ice cubes to a high-speed blender. Blend 3-4 times until the beef becomes a smooth, bouncy paste. The ice keeps it cold during processing.
Heat Water Until Simmering
Heat a large pot of water until small bubbles appear at the bottom, then reduce to low heat. The water should be around 70-80°C for shaping the beef balls.
Boil All Beef Balls Until Cooked
After spooning all the beef balls into the water, increase to high heat and boil until fully cooked.
Serve in Broth Bowl
Ladle the cooked beef balls into a soup bowl with hot broth. Garnish with chopped scallions and white pepper. Serve immediately while piping hot.
Serving Suggestion
Serve Chaoshan Beef Balls hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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